Description
A hearty, flavorful, one-pan meal featuring seasoned ground beef, crispy potatoes, and vibrant Mexican spices, finished with fresh cilantro and lime juice.
Ingredients
1 lb ground beef
3 medium potatoes, peeled and diced
1 small onion, chopped
2 cloves garlic, minced
1 bell pepper, diced
1 cup canned diced tomatoes (drained)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper, to taste
1/4 cup fresh cilantro, chopped
Juice of half a lime
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to crisp and soften. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Add the garlic and bell pepper and sauté for another 2 minutes.
- Add the ground beef to the skillet, breaking it apart. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
- Stir in the cumin, chili powder, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Mix well to coat the beef with spices.
- Return the potatoes to the skillet and add the drained diced tomatoes. Stir everything together and cook for 5 minutes until heated through and the potatoes are tender.
- Remove from heat, squeeze fresh lime juice over the top, and garnish with chopped cilantro before serving.
Notes
For extra vegetables, add corn, zucchini, or spinach.
If you prefer more heat, increase cayenne pepper or add chopped jalapeños.
Ground turkey or chicken can be used as a leaner alternative to ground beef.
Shredded cheese (like cheddar or Monterey Jack) can be added on top in the last few minutes of cooking for extra flavor.
This dish can be made ahead and stored in the fridge for 3-4 days.
For freezing, store in an airtight container for up to 3 months.
If you don’t like spicy food, skip the cayenne pepper and use mild chili powder.
To make the dish vegetarian, substitute ground beef with plant-based protein like tempeh or lentils and add extra beans like black beans for protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
